Food Safety for Your Team – All Options 1 + 2 Units

For many food businesses in Australia, it is a legal requirement to have at least one Food Safety Supervisor employed at each premises. This online course fulfils all legal requirements for Food Safety Supervisor training and is recognised across all states and territories except New South Wales.

If you are based in New South Wales, you will also need a NSW Food Safety Supervisor Certificate (FSS) in addition to your Food Safety Supervisor Statement of Attainment. WTS is not approved to issue NSW FSS Certificates. Other states and territories do not have this additional requirement.

Our Food Safety Supervisor course is available for the following industries:

• Retail
• Hospitality
• Food Processing / Bakery

Food Safety Supervisor (Levels 1 & 2)

The WTS Food Safety Supervisor (Levels 1 & 2) short course is available for several food industries. 

Units of competency by industry:

Hospitality & Retail (accepted in all states and territories except NSW)

• SITXFSA005 – Use hygienic practices for food safety

• SITXFSA006 – Participate in safe food handling practices

Food Processing & Bread Baking (only accepted in QLD & VIC)

• FBPFSY1002 – Follow work procedures to maintain food safety

• FBPFSY2002 – Apply food safety procedures

SITXFSA005 Use hygienic practices for food safety

1. Follow hygiene procedures and identify food hazards.
1.1. Follow organisational hygiene procedures.
1.2. Report unsafe practices that breach hygiene procedures promptly.
1.3. Identify food hazards that may affect the health and safety of customers, colleagues and self.
1.4. Remove or minimise the hygiene hazard and report as appropriate for follow-up.

2. Report any personal health issues.
2.1. Report personal health issues likely to cause a hygiene risk.
2.2. Report incidents of food contamination resulting from personal health issues.
2.3. Cease participation in food handling activities where own health issue may cause food contamination.

3. Prevent food contamination.
3.1. Maintain clean clothes and use required personal protective equipment, including appropriate bandages and dressings where required.
3.2. Prevent food contamination from clothing and other personal items.
3.3. Prevent unnecessary direct contact with ready to eat food.
3.4. Ensure hygienic personal contact with food and food contact surfaces.
3.5. Use hygienic cleaning and sanitising practices that prevent food-borne illnesses.

4. Prevent cross-contamination by washing hands.
4.1. Wash hands at appropriate times and follow hand washing procedures consistently.
4.2. Wash hands using appropriate facilities.

SITXFSA006 Participate in safe food handling practices

1. Follow food safety program.
1.1. Access and use relevant information from organisational food safety program.
1.2. Follow policies and procedures in food safety program.
1.3. Control food hazards at critical control points.
1.4. Complete food safety monitoring processes and complete documents as required.
1.5. Identify and report non-conforming practices.
1.6. Take corrective actions within scope of job responsibility for incidents where food hazards are identified.

2. Store food safely.
2.1. Select food storage conditions for specific food type.
2.2. Store food in environmental conditions that protect against contamination and maximise freshness, quality and appearance.
2.3. Store food at controlled temperatures and ensure that frozen items remain frozen during storage.
2.4. Ensure food is stored to avoid cross-contamination of ingredients.

3. Prepare food safely.
3.1. Use cooling and heating processes that support microbiological safety of food.
3.2. Monitor food temperature during preparation using required temperature measuring device to achieve microbiological safety.
3.3. Ensure safety of food prepared, served and sold to customers.
3.4. Prepare food to meet customer requirements, including actions to address allergen requests by customers.

4. Provide safe single use items.
4.1. Store, display and provide single use items so they are protected from damage and contamination.
4.2. Follow instructions for items intended for single use.

5. Maintain a clean environment.
5.1. Clean and sanitise equipment, surfaces and utensils.
5.2. Use appropriate containers and prevent accumulation of garbage and recycled matter.
5.3. Identify and report cleaning, sanitising and maintenance requirements.
5.4. Dispose of, or report damaged or unsafe eating, drinking or food handling utensils.
5.5. Take measures within scope of responsibility to ensure food handling areas are free from animals and pests and report incidents of animal or pest infestation.

6. Dispose of food safely.
6.1. Mark and separate from other foodstuffs any food identified for disposal until disposal is complete.
6.2. Dispose of food promptly to avoid cross-contamination.
6.3. Use appropriate documentation to record disposed food items.

The assessment for this course consists of the following components:

Part 1 – Lesson Content & Assessment Quizzes
At the end of each lesson, you’ll complete a multiple-choice quiz or true/false activity. You must achieve a 100% score to complete the assessment satisfactorily. You have twenty attempts per quiz, and if you use them all, simply contact us—we’ll assist you at no extra cost.

Part 2 – Case Studies
The course includes two case studies. These check your ability to apply what you’ve learned in real-world scenarios. Read each case study and answer a series of multiple-choice questions on the best way to handle the situation.

Part 3 – Observer Report

Some skills, like handwashing, cannot be observed online. You’ll need a colleague or someone in the food industry to complete an Observer Report, documenting food-related tasks they’ve seen you perform. The report can be completed online or downloaded for manual completion.